Viva la lasagne 

I don’t know about you but I love lasagne.

Just like Garfield.
So how can I find a low fat lasagne recipe to die for? 

Well, I start with one thing. Google.

BBC good food recipes always have low fat options if you search for them, and this recipe didn’t disappoint. 

  
You just may want to use the right sized dish so you don’t get curling, overspill like I did. 

  

  
Look at that beautiful spilling lasagne sauce. 

So good. 

So here it it. Pork and rosemary lasagne for champions. 


Ingredients 

1 tsp olive oil, plus extra for greasing400g lean minced pork (less than 5% fat)

1 onion, finely chopped

2 sticks celery, finely chopped

1 tsp dried rosemary

150ml white wine

425ml chicken stock

2 tbsp tomato purée

400g can chopped tomatoes

1 tsp cornflour

2 x 250g tubs Quark (easier to find than I though! So isle placement to Philadelphia and other cream cheeses in supermarkets.)

250ml skimmed milk

freshly grated nutmeg

10 dried lasagne sheets, about 175g/6oz in total

15g/½oz freshly grated parmesan (about 5 tbsp)

Method

Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.

Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.

Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.

Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.

Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.


Super easy and super tasty. Now excuse me whilst I go eat some more.


Henrietta x

 

Italian never tasted so good

I am a huge fan of proper spaghetti bolognese. The kind where you simmer it for hours with all its baconybeefy goodness. 

I used to use 8 rashers of bacon, a 500g pack of mince, veg and homemade sauce – but eat it all to myself with 4 portions worth of spaghetti. 

Now I’ve worked out a healthier way of making my amazing slow cooked bolognese and I cannot wait to eat some more soon. The trick is to portionise it and freeze batches. When you want a portion, just put it in a saucepan on a low heat. 

Oh my goodness, it’s heavenly.

  

I get a bit cautious when it comes to pasta and bolognese – how much pasta should I have? 

Most packets recommend 100g dried pasta, cooked. But then that amounts to 350 calories and suddenly I’m not so happy. 

My secret is to use 50g dried pasta, cooked – it may seem like a small amount but once you add the bolognese and a cheeky bit of Parmesan and you have a good 500 calorie meal. I always use wholewheat pasta, and now I no longer like white pasta.

As for my bolognese – has anyone ever heard of muscle food? I rarely buy my meat from anywhere else. It offers the leanest meat I’ve been able to find and I pride myself on low fat meat. It’s all delivered in a cooked box and, as long and you put the meat in the fridge once delivered, it’s a really amazing service. It’s also where I buy my venison from my earlier post!

Their extra lean beef mince (4% fat) is the leanest I’ve been able to find anywhere, with most supermarkets only offering 5% fat. They often do bulk offers where you can buy a hamper of different meats for bargain prices. It’s all good quality and lean.

There is no such thing as a proper bolognese without bacon. Muscle food offer the leanest bacon I’ve found with all the fatty parts trimmed from the leanest cuts of pork. I use a rash of bacon per person so cooking bolognese for four will involve 400g beef mince and four bacon rashes. 

I’m sure you all have your own recipes for bolognese and I’m sure you’ll all pass them down generations in your family, but mine is the best. 

But really it depends if you want to try a new bolognese recipe. I’ll gladly post mine – one day. But, for now, it’s my family secret! 

Henrietta x